Chicken Coleslaw Salad with Ginger Sesame Dressing

Why You’ll Love This Recipe

If you're looking for a healthy and satisfying salad, this Chicken Coleslaw Salad with Ginger Sesame Dressing is the perfect choice. The combination of juicy chicken, crunchy cabbage, and a tangy dressing creates a mouthwatering dish that's packed with flavor. It's also quick to prepare, making it ideal for busy weekdays or meal prep. Whether you're serving it as a main dish or a side, it’s versatile and filling, with a perfect balance of protein, vegetables, and healthy fats from the dressing.

Ingredients

• 2 boneless, skinless chicken breasts

• 4 cups shredded cabbage (green and purple cabbage)

• 1 large carrot, julienned or shredded

• ½ red bell pepper, thinly sliced

• ¼ cup cilantro, chopped

• 1 tablespoon sesame seeds (optional)

For the dressing:

• 3 tablespoons sesame oil

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 tablespoon honey or maple syrup

• 1 tablespoon grated fresh ginger

• 1 clove garlic, minced

• 1 teaspoon lime juice

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, and grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing it thinly.

2. While the chicken is cooking, prepare the vegetables. In a large mixing bowl, combine the shredded cabbage, julienned carrot, red bell pepper, and chopped cilantro. Toss the ingredients together to mix evenly.

3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, garlic, lime juice, salt, and pepper to make the dressing. Adjust the seasoning to taste if necessary.

4. Pour the dressing over the coleslaw mixture and toss until everything is well-coated.

5. Add the sliced chicken on top of the salad and garnish with sesame seeds if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15-20 minutes

• Total Time: 30-35 minutes

Variations

• Grilled Shrimp: Swap the grilled chicken for grilled shrimp for a seafood twist.

• Tofu: For a vegetarian option, replace the chicken with grilled or sautéed tofu.

• Crunchy Add-ins: Add chopped peanuts, almonds, or cashews for extra crunch.

• Spicy Dressing: Add a pinch of red pepper flakes or a splash of sriracha to the dressing for a bit of heat.

• Noodles: Serve the salad over a bed of cooked soba noodles for a more filling meal.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy.

• Reheating: If you have leftover chicken, you can reheat it gently in the microwave or on the stovetop. However, the salad is best enjoyed fresh, and the vegetables will stay crisp when served cold.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Just make sure to shred or slice it before adding it to the salad.

Is this recipe gluten-free?

Yes, the recipe can be made gluten-free if you use tamari instead of soy sauce.

Can I make the dressing ahead of time?

Absolutely! The dressing can be made ahead and stored in the refrigerator for up to 1 week. Just give it a good shake before using.

Can I use another type of oil for the dressing?

Yes, you can use olive oil or avocado oil as a substitute for sesame oil, but the flavor of the dressing will be slightly different.

Can I add other vegetables to this salad?

Yes, feel free to add any vegetables you like, such as cucumber, radishes, or even edamame for extra protein.

How do I make this salad spicier?

To make the salad spicier, you can add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.

Can I make this recipe vegan?

Yes, by swapping the chicken for tofu and using maple syrup instead of honey, you can make this salad vegan.

What can I serve this salad with?

This salad pairs wonderfully with steamed rice, grilled vegetables, or a light soup. It can also be served as a standalone meal.

How can I make this salad more filling?

To make the salad more filling, you can add some cooked quinoa, chickpeas, or even sliced avocado.

Can I freeze this salad?

It’s not recommended to freeze this salad, as the vegetables and dressing may lose their texture and flavor once thawed.

Conclusion

This Chicken Coleslaw Salad with Ginger Sesame Dressing is a flavorful, nutritious, and easy-to-make dish that’s perfect for any occasion. Whether you’re looking for a light lunch, a side dish, or a meal prep option, this recipe is sure to become a favorite. With a combination of fresh ingredients and a zesty ginger sesame dressing, it’s a delightful way to enjoy a crunchy, satisfying salad.

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Chicken Coleslaw Salad with Ginger Sesame Dressing

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A vibrant and healthy Chicken Coleslaw Salad with a flavorful Ginger Sesame Dressing, featuring tender grilled chicken, crisp cabbage, and a tangy dressing, perfect for lunch or as a side dish.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Salad
• Method: Grilled
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

2 boneless, skinless chicken breasts

4 cups shredded cabbage (green and purple cabbage)

1 large carrot, julienned or shredded

½ red bell pepper, thinly sliced

¼ cup cilantro, chopped

1 tablespoon sesame seeds (optional)

For the dressing:

3 tablespoons sesame oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 teaspoon lime juice

Salt and pepper to taste

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Instructions

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, and grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing it thinly.
2. While the chicken is cooking, prepare the vegetables. In a large mixing bowl, combine the shredded cabbage, julienned carrot, red bell pepper, and chopped cilantro. Toss the ingredients together to mix evenly.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, garlic, lime juice, salt, and pepper to make the dressing. Adjust the seasoning to taste if necessary.
4. Pour the dressing over the coleslaw mixture and toss until everything is well-coated.
5. Add the sliced chicken on top of the salad and garnish with sesame seeds if desired.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy.
• Reheating: If you have leftover chicken, you can reheat it gently in the microwave or on the stovetop. However, the salad is best enjoyed fresh.
• Grilled Shrimp: Swap the grilled chicken for grilled shrimp for a seafood twist.
• For a vegetarian option, replace the chicken with grilled or sautéed tofu.
• Add crunchy elements like chopped peanuts, almonds, or cashews for extra texture.
• Make it spicy by adding red pepper flakes or a splash of sriracha to the dressing.
• Serve the salad over soba noodles for a more filling meal.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 8g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 65mg